?url_ver=Z39.88-2004&rft_id=1914051047&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+PENAMBAHAN+SARI+KULIT+JERUK+SUNKIST+(Citrus%0D%0Asinensis+L.+Osbeck)+TERHADAP+SIFAT+KIMIA+DAN+SENSORI%0D%0APERMEN+KERAS+(HARD+CANDY)+SUSU+KAMBING&rft.creator=RAHMA+%2C+DANI+&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Goat's+milk+has+a+high+nutritional+value+but+is+susceptible+to+damage+and+has+a%0D%0Atypical+goat's+smell+and+taste.+Goat's+milk+can+be+processed+into+hard+candy+to%0D%0Aextend+its+shelf+life%2C+and+sweet+orange+peel+juice+can+be+added+as+a+flavoring+agent%0D%0Aso+that+it+is+considered+a+diversified+product.+The+research+aimed+to+determine+the%0D%0Aeffect+of+adding+sunkist+orange+peel+concentration+on+the+chemical+and+sensory%0D%0Aproperties+of+goat's+milk+hard+candy+and+to+find+out+the+best+concentration+of%0D%0Asunkist+orange+peel+to+produce+goat's+milk+hard+candy+in+accordance+with+SNI%0D%0A3547.1%3A2008.+The+research+was+structured+in+a+complete+randomized+block+design%0D%0A(RAKL)+with+one+factor+and+four+replications.+The+factor+studied+was+the%0D%0Aconcentration+of+sunkist+orange+peel+juice+with+6+treatment+levels+of+0%25+(P1)%2C+15%25%0D%0A(P2)%2C+30%25+(P3)%2C+45%25+(P4)%2C+60%25+(P5)%2C+and+75%25+(P6).+The+data+obtained+were%0D%0Aanalyzed+using+the+Barlett+test+and+the+Tuckey+test.+The+data+was+then+analyzed+for%0D%0Avariance+(ANARA)+and+continued+with+further+analysis+if+there+was+a+real+effect%0D%0Abetween+treatments+using+the+Honestly+Significant+Difference+(BNJ)+test+at+the+5%25%0D%0Alevel.+The+best+goat's+milk+hard+candy+is+the+P4+treatment+(45%25+Sunkist+orange%0D%0Apeel+juice).+Goat's+milk+hard+candy+with+the+best+treatment+P4+produces+a+water%0D%0Acontent+of+3.30%25%2C+ash+content+of+1.87%25%2C+sensory+criteria+flavor+score+of+3.54%0D%0A(tastes+orange+peel+flavor+and+nothing+typical+of+goat's+milk)+and+3.63+(likes)%2C%0D%0Atexture+score+of+3.63+(hard+and+not+easily+crushed+and+melted)+and+3.60+(like)%2C%0D%0Acolor+score+of+3.06+(bright+brown)+and+3.65+(like)%2C+overall+acceptance+score+of+3.63%0D%0A(like)%2C+and+chemical+testing+reduces+sugar+content+by+7.36%25+and+saccharose%0D%0Acontent+by+7.72%25.%0D%0AKeywords%3A+goat's+milk%2C+hard+candy%2C+pectin%2C+sunkist+orange+peel%0D%0A%0D%0ASusu+kambing+memiliki+nilai+kandungan+gizi+yang+tinggi+namun+rentan%0D%0Amengalami+kerusakan+serta+memiliki+aroma+dan+citarasa+pengus+khas+kambing.%0D%0ASusu+kambing+dapat+diolah+menjadi+hard+candy+untuk+memperpanjang+masa%0D%0Asimpannya+dan+dapat+ditambahkan+sari+kulit+jeruk+sunkist+sebagai+flavoring+agent%0D%0Asehingga+dianggap+menjadi+produk+diversifikasi.+Tujuan+penelitian+mengetahui%0D%0Apengaruh+penambahan+konsentrasi+kulit+jeruk+sunkist+terhadap+sifat+kimia+dan%0D%0Asensori+hard+candy+susu+kambing+serta+mengetahui+konsentrasi+kulit+jeruk+sunkist%0D%0Aterbaik+untuk+menghasilkan+hard+candy+susu+kambing+yang+sesuai+dengan+SNI%0D%0A3547.1%3A2008.+Penelitian+disusun+dalam+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+dengan+satu+faktor+dan+empat+kali+ulangan.+Faktor+yang+dikaji+adalah%0D%0Akonsentrasi+sari+kulit+jeruk+sunkist+dengan+6+taraf+perlakuan+0%25+(P1)%2C+15%25+(P2)%2C%0D%0A30%25+(P3)%2C+45%25+(P4)%2C+60%25+(P5)%2C+dan+75%25+(P6).+Data+yang+diperoleh+dianalisis%0D%0Adengan+uji+Barlett+dan+uji+Tuckey.+Data+selanjutnya+dianalisis+ragam+(ANARA)%0D%0Adan+dilanjutkan+dengan+analisis+lebih+lanjut+apabila+ada+pengaruh+nyata+antar%0D%0Aperlakuan+dengan+uji+Beda+Nyata+Jujur+(BNJ)+pada+taraf+5%25.+Hard+candy+susu%0D%0Akambing+terbaik+adalah+perlakuan+P4+(45%25+sari+kulit+jeruk+sunkist).+Hard+candy%0D%0Asusu+kambing+perlakuan+terbaik+P4+menghasilkan+kadar+air+3%2C30%25%2C+kadar+abu%0D%0A1%2C87%25%2C+kriteria+sensori+skor+flavour+3%2C54+(terasa+flavour+kulit+jeruk+dan+tidak+ada%0D%0Akhas+susu+kambing)+dan+3%2C63+(suka)%2C+skor+tekstur+3%2C63+(keras+serta+tidak+mudah%0D%0Ahancur+dan+meleleh)+dan+3%2C60+(suka)%2C+skor+warna+3%2C06+(coklat+cerah)+dan+3%2C65%0D%0A(suka)%2C+skor+penerimaan+keseluruhan+3%2C63+(suka)+serta+pengujian+kimia+kadar+gula%0D%0Areduksi+7%2C36%25%2C+dan+kadar+sakarosa+7%2C72%25.%0D%0AKata+kunci%3A+kulit+jeruk+sunkist%2C+pektin%2C+permen+keras%2C+susu+kambing&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2023-11-24&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F77190%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F77190%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F77190%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++RAHMA+%2C+DANI+++(2023)+PENGARUH+PENAMBAHAN+SARI+KULIT+JERUK+SUNKIST+(Citrus+sinensis+L.+Osbeck)+TERHADAP+SIFAT+KIMIA+DAN+SENSORI+PERMEN+KERAS+(HARD+CANDY)+SUSU+KAMBING.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F77190%2F